Banana Nut Crunch Smoothie (vegan, refined sugar free, protein-packed)
 
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This thick, healthy Banana Nut Crunch Smoothie is vegan, refined sugar free, and filled with protein! Best of all, it layers the flavors of roasted bananas, date paste, and toasted nuts to create a rich, delicious taste.
Author:
Serves: 2
Ingredients
  • 2 medium, ripe bananas, sliced in thirds lengthwise
  • 2 pitted medjool dates
  • 1 teaspoon coconut oil
  • 3 tablespoons pecans, plus more for garnish
  • 3 tablespoons walnuts, plus more for garnish
  • 1 cup almond milk
  • 1/4 teaspoon vanilla extract
  • 1/2 cup quick oats
  • 4 tablespoons vegan vanilla protein powder (optional)
  • 1/4 teaspoon ground cinnamon
  • 6-8 ice cubes
Instructions
  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment. Arrange the banana slices on the baking sheet. Soak the dates in 2 tablespoons of water for about 20 minutes before pureeing them with the water into a paste. I used the Blendtec Twister Jar for this because it's designed for thicker pastes. Spread the paste evenly on the banana slices and top each slice with a few dabs of the coconut oil. Bake the bananas for 15-20 minutes until fragrant. Transfer to the fridge to cool completely.
  2. Spread the walnuts and pecans out on another baking sheet and toast them in the same oven while the bananas roast. Toast them for 6-7 minutes, tossing frequently, until fragrant. Transfer to the fridge to cool completely.
  3. Assemble the smoothie by adding the liquids (almond milk and vanilla extract) to your blender jar first, followed by the solids (date roasted bananas, toasted nuts, oats, protein powder, cinnamon), and followed finally by the ice. Blend well using the Blendtec smoothie preset. Serve immediately with extra nuts for garnish.
Nutrition Information
Calories: 391 Fat: 11 Carbohydrates: 65.3 Sugar: 34.7 Sodium: 142 Fiber: 8 Protein: 14.5
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/08/30/banana-nut-crunch-smoothie/